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Celebrity Chefs Recipes: Chris Cosentino’s Beef Tartare with Sprouts and Crusty Bread



(upbeat music) (techno music) – Where's the beef? – [Crew] Trimming, clip one, action – So beef tartare to me is one of the most classic special dishes out there

What I have here is what I like to call antique beef, which is dairy cattle Now these animals are doted over, taken care of, and it really creates a beautiful quality meat So what I have here is top sirloin from a 28-day dry aged piece of antique beef When I look at it, I flip it over, you can see the dry age on it It's got a nice sheen, it's been aged properly

The fat is really quite lovely I'm looking for light marbling So what I'm gonna do here is take this knife and I do this rub Now this is taking off all the fat that's on the meat from the cutting So now you've got this nice clean, see that's all just fat

This is a bone here, so I'm gonna remove it I've got a nice nublet right here, okay? I'm gonna take my knife and I'm gonna skim the top here 'cause I just want to get this oxidized section off That's the external area that's exposed when we're dry aging Now I'm gonna start taking off the fat So meat and muscles change, they go in different directions

So I have to open this up a little bit and I can see that the silver skin, I missed the silver skin here I don't wanna eat silver skin, it's tough I prefer ground tartare, some people like diced To me ground has a better mouth feel To make sure that the meat is ground properly first thing we need to do is make sure that we've put our grinder in the freezer

Right out of the freezer, cold grinder attachment So start by putting this in It has to be cold because if it's not what little marbling's left in there will create a schmear In with the auger and it's frozen, I can see my fingerprints when I touch it That's what I want, I don't want meat to get hot when I'm serving it raw

You get it hot when you're serving it cooked Large die because I want the texture of the meat Now I'm gonna take it down into a little bit of smaller piece I'm gonna go lengthwise, I really love the color Let's think about grinding

We take plastic wrap and you put it here And now I created a safety zone for the meat to grind, cascade down into the ice-cold bowl Grinding you need to go on one It's just like climbing a really steep hill in a vehicle You start on one, nice and slow, two max

The higher you go in number, so if you go to 10, you're gonna basically schmear that meat It's gonna get really hot, we're not looking for that So I'm gonna slowly feed it in So nice long, thin strips, look at that Don't overdo it, don't overstuff it, take your time

See how nice and smooth that is? Grinds really easy So this is part of the trick, so I'm gonna take my and I use the same plastic wrap to keep it from the oxygen getting to it while I'm finishing my mise en place So what I do need to do quickly is dice my shallot Nice fine dice, don't dice your shallots too far in advance They get really hot on the palate, they get can be really acrid

With tartare to me, I think two pieces of bread because you can make a tartare sandwich, two Okay, I got the grill going behind me I love that sound, oh it's the sizzle Look at that, while the bread's warm I rub the bread with lemon It picks up all the oils off the skin of the lemon

Why did I grill my bread early? I don't want hot bread with cold food, okay? Now I have my tartare, so we know that it's cold because it's been on ice I keep using this piece of plastic wrap Now I've folded on itself now it goes down on the counter so the bowl's not gonna move when I mix everything In here we're gonna do our shallots Capers nonpareil, that means they're brined, I like them whole and chives don't be afraid, chives are your friend

So with the meat now, it's all about folding in the ingredients You're not making meatloaf here, you're making a tartare So I want everything to be visual Lemon zest, coarse pepper, smoked salt really key So this is cherry wood, I love tricking your palate making you think you're getting something that's cooked that's not so grilled bread, that char that earthiness

Now we're getting smoked salt Smoked salt again telling your palate hey this guy cooked this beef Now I have Aleppo chili, it's not spicy Now goes the oil If you add your olive oil too early, extra virgin olive oil has natural acids in it, it will cook the meat

So I'm coating the meat lightly Adding a little bit of acid now I don't want a lot, just a little bit Okay, so ring mold, it makes it a lot easier for the plate up It also makes it a little bit prettier

One of the key parts of building this tartare is making sure you don't over-compress the meat into the ring mold So what I'm gonna do is make a divet in here with the back of my spoon It's going to be for my egg, okay? Pinching Aleppo on top of that yolk, pinch of pepper, a bit of that smoked salt again, there we go This is the best part, alfalfa sprouts So now we've got some other sprouts going on here

Onion flowers or chive flowers, lemon zest just a little bit horseradish not a lot That's antique beef tartare, sprouts and an egg yolk with a bit of horseradish Get a fork, mix it all together, put it in between that bread make a sandwich (techno music)

Source: Youtube

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